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So I'll admit, Im still pretty new to the world of knives, and I need an upgrade to my ol trusty Wusthof. I'm struggling to decide on a new knife right now. I LOVE the Japanese styles, and currently Im stuck between 3 different knives (or any other new suggestions are welcome).

Im looking for a knife that will be a good all around chef's knife, and right handed. I do have bigger hands if that makes a difference for the handle styles. And Im thinking that the $200-350 is my current price range. So does anyone have any helpful input for me between these 3 knives, or any other suggestions that might be better given that price point? And I'm in love with the looks of the damascus style, not sure if there's any pro's or con's to it, but input on that would be helpful also. Thanks!!

Adam Marr

Post subject: Re: Suggestions

Posted: Tue Oct 16, 2012 3:49 pm

Forum Moderator

Joined: Mon Apr 23, 2012 7:36 pmPosts: 3284

Well, first....the Stephan Fowler is not a chef's knife and would not be a good "all-around" knife. It's a purpose built knife....typically used for deboning chickens traditionally.

Between the other two, I'd go with the Richmond Damascus if for not other reason than the profile. I do not like the pronounced curvature of the edge on the Shun. I like the flatter profile of the Richmond knife.

My Richmond Damascus knife just came out so there are not that many people that have tried and used the knife yet but I have and I love the way it came out. Very nice grinds and great looks. Yoshikane did a great job for me on these.

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